Green garlic season is fleeting, but this silky soup captures its mellow, springlike flavor beautifully. Slowly cooked with onions, potatoes, and fresh thyme, the green garlic turns sweet and aromatic, creating a comforting bowl that works just as well on a chilly evening as it does in early spring. You can keep it light with vegetable stock or make it richer with chicken stock or a swirl of cream. It’s wonderfully versatile and deeply satisfying.
INGREDIENTS:
1 pound green garlic (1–2 bunches), trimmed and thinly sliced (Use leeks to supplement if needed)
1 large brown onion, thinly sliced
2 tablespoons butter or olive oil
2 stalks celery, thinly sliced
½ pound potatoes (about 2 medium Yukon Gold or Yellow Finn), quartered and sliced ¼ inch thick
1 tablespoon fresh thyme, minced
Salt and freshly ground black pepper
2 quarts stock (chicken or vegetable), water, or a combination
Cream sherry, up to ½ cup (optional)
Sherry or white wine vinegar, as needed
METHOD:
Heat butter or olive oil in a soup pot over medium heat. Add green garlic and onions and cook until softened and lightly golden. Stir in thyme, salt, and pepper.
Pour in the sherry and simmer until reduced by about 80%, which deepens the flavor and color.
Stir in the potatoes and celery and sauté for 2–3 minutes until they begin to soften slightly.
Add stock or water, bring to a boil, then reduce to a simmer. Cook until all vegetables are tender.
Blend the soup with an immersion blender until smooth. If using a regular blender, purée in small batches, starting on low, to avoid splattering.
Taste and add salt, pepper, or a splash of vinegar to brighten the flavors.
Serve hot.
SERVING SUGGESTIONS:
- Drizzle each bowl with olive oil, chive oil, or a spoonful of crème fraîche.
- Garnish with sautéed shiitake mushrooms, crispy leeks, or fresh herbs.
- Serve alongside warm sourdough, focaccia, or cheese toasts.
- Pair with a simple arugula salad with lemon vinaigrette to balance the richness.
YIELD: 4 servings
